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Flavor problems in the application of soy protein materials

  • Technical
  • Session D Round Table Discussions
  • Published:
Journal of the American Oil Chemists’ Society

Abstract

A brief description is given of natural flavors in soy products. Also, addition of new flavors as well as overcoming natural off-flavors is discussed.

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Authors and Affiliations

  1. Unilever Research, The Netherlands

    L. Schutte & G. A. M. Van den Ouweland

Authors
  1. L. Schutte
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  2. G. A. M. Van den Ouweland
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Cite this article

Schutte, L., Van den Ouweland, G.A.M. Flavor problems in the application of soy protein materials. J Am Oil Chem Soc 56, 289–290 (1979). https://doi.org/10.1007/BF02671475

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  • DOI: https://doi.org/10.1007/BF02671475

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